Process of preparing cereal cakes.



in. 634,003. 7 Patented Oct. 3, I899. J. n. KELLBGG.

PBGCESS 0F PREPARING OEBEAL CAKES.

(Lfiplication flied Oct. 12, 1898.)

(In llodel.)

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UNIT STATES PATENT OFFICE.

JOHN H. KELLOGG, or BATTLE "CREEK, MICHIGAN, Assrenon TO THE SANITAS NUT FOOD COMPANY, LIMITED, or SAME PLACE.

PROCESS OF PREPARING CEREAL CAKE-S.

SPECIFICATION forming part of Letters Patent No. 634;)03, dated October 3, 1899. Application filed October 12, 1898. Serial No. 6Q.;,284.. (No specimens.)

To ctZZ whom it may concern:

Be it known that LJOHN HARVEY KELLOGG, of Battle Creek, in the county of Calhoun and State of Michigan, have invented certain new and useful Improvements in Processes of Preparing Cereal Cakes, of which the following is numbered 558,393 and the present inventionalso relates to a new process for making such product in the form of a cake or biscuit.

The object of this invention is to produce a new article of food in convenient and compact form; and to this end the invention consists in the new process and the new article of manufacture hereinafter described and claimed.

In my former patent, before referred to, I have described an improved alimentary product and the process for producing the same, such product existingin the form of large, attenuated, baked, crisp, and slightly brown flakes of practical uniform thickness prepared from various grains. In the production and consumption of this product I have found that it is desirable and sometimes essential to prepare the product in the form of cakes or biscuits instead of loose flakes for the more economical and convenient handling of the product and for the better preservation of the nutritious and health-giving elements of such product.

In carrying out my invention I employ the means and methods hereinafter described, and shown in the accompanying drawings, the several figures of which will be specifically referred to.

Figures 1 and 2 are perspectives of the two parts of the mold which are shown separated. Fig. 3 is a perspective of the iron cover or lid. Fig. 4 is a similar view of the pan upon which the cakes are arranged.

In my prior patentthe last two steps consist in subjecting the previously-prepared cereal flakes to a steaming process, by which they are thoroughly cooked, the last step being the baking or roasting of the flakes in an oven until, they are dry, crisp, and slightly brown. In my present invention the last two steps of this before-referred-to process are omitted, and the flakes are taken immedi-- ately after the rolling process and whilestill moist and subjected to the first step of this new process, which consists in placing the cereal flakes in a bottomless crate, (shown in Fig. 2,) which crate rests upon a large shah.

low pan, Fig. 4, such pan serving temporarily asja bottom for the crate. Each compartment of this bottomless crate is filled with the moist cereal flakes, and the excess is scraped oif the top of the crate.

p The next step of the process consists in placing the crate containing the moist flakes in a press and subjecting the flakes in each compartment of the crate to pressure from a presser or plunger, Fig. 1, such presser consisting of blocks adapted to fit the several compartments of the crate, so that any desired degree of compression can be applied to the moist flakes. After the flakes have been pressed sufficiently the crate is removed from thepress, and by slightly jarringv the frame of the crate it is lifted free from the pan, leaving the perfectly-formed cakes arranged in regular rows in the shallow pan.

Before proceeding with the third step of the process,'which consists in setting the cakes, four small blocks of wood are set in the pan, one in each corner. These blocks of wood are of aboutv the same vertical thickness as are the cakes, and they are adapted to support, without injury to the cakes, aheavy iron cover or lid, Fig. 3. For the third step of the process the pan is placed in an oven, with thecover in place, and permitted to remain from five to ten minutes, according tothe degree of heat required to set the cakes.

The fourth step of the process consists in in motion. The latter two steps of the proce34,oos

claim as new and desire to secure by Letters ess serve to produce a well-cooked and sl i ghtl y- Pate n't browned nutritious cake or biscuit and in a large measure serves to convert the starch into dextrine.

The result of the process is a product consisting of separate flakes loosely held together in the form of a cake and baked or dried in this shape. If one of these cakes is placed in a glass of water, it quickly separates into the original flakes.

It might be possible to avoid the use of a heavy iron cover in setting the cakes by applying more pressure to the flakes While in the press, and it might also be desirable to prepare the flakes in one large cake and divide into biscuits at any of the latter stages of the process.

Of course it is understood that the presser or plunger blocks are secured to a piston and operated by a lever and that the press can be so arranged as to receive as many crates at one time as the manufacturer may desire.

Having thus described my invention, I

The process hereinbefore described for the manufacture of an improved alimentary cereal product in the form of a cake or biscuit which consists, first in placing the moist and previously cooked or steamed cereal flakes in the several compartments of a bottomless crate, said crate temporarily resting upon a shallow pan; second, subjecting the moist flakes while in the crate to pressure; third, removing the crate and leaving the formed cakes in the shallow pan and placing said pan in an oven for a sufficient length of time to permit the cakes to set; fourth, baking the cakes until thoroughly dry and crisp and fifth, passing the cakes underneath a gas-toaster and browning the flakes, the last two steps serving to convert the starch into dextrine, as specified.

JOHN H. KELLOGG. Witnesses:

WILL. K. KELLOGG, L. E. LAWSON. 

